Pear Tart with Custard

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I went to visit the Loire Valley a couple of years ago.  One of the towns I visited was Bourgueil.  Bourgueil is located between Saumur and and Chinon and is well-known for its red wines. If you are a wine lover I am sure you have tasted the wines of St.Nicolas de Bourgueil.
While I was visiting one of the wineries I met the winery Chef and Owner Madame Anne.  Of course we started talking about food and wine…and this is how this recipe was created.  Chef Ann saw how passionate I am about food and wine so she presented me with a special gift an old cook book done by the viticulturist of Bourgueil under the supervision of the Director of the oenology department of Tourraine.   That was the best gift.  It is always wonderful to try to learn the cuisine of the region that you visit here or abroad.  Each region interprets a recipe differently and makes it with their own twist.  I try to learn how to make the specialty of each region when I travel.  Enjoy!

Patte Brisee Tart

Shell:

Ingredients
2 c + 4 tsp of all-purpose flour
1 stick + 3/4 Tbps of cold butter diced
1/2 tsp of salt
1/2 tsp of sugar
2 eggs
Directions
Preheat the oven to 400 degree F.
Mix the flour, salt and sugar together
Using a pastry blender, mix the butter and flour mixture together
Sable’ the flour and butter mixture with the tip of your finger until it looks like grains of sand (Sable’ in French means sand)
Make a well in the center of the flour mixture
Crack the eggs into the well in the flour mixture and beat with a fork until mixed
Gently join the flour with the beaten eggs until it forms a ball. Take the dough and form a disc. Store the dough between two sheets of parchment paper and refrigerate for 35 minutes at least.
Roll the dough in one direction while it is between the parchment papers
Cut the dough to fit a tart pan
I like to blind bake for 14 minutes .  Remove the tart from the oven  then pour the custard filling in the shell and finish baking.  The custard should be firm to touch.  Instruction for the custard and finished product are below.

Filling

Ingredients:
4 or 5 ripe pears (still a little firm)
2 eggs
2 oz of powdered sugar
1 oz + 1/1/2 tsp of all-purpose flour
2 oz + 1 tsp of creme fraiche
1 tsp of orange zest
1/2 tsp of vanilla
2 TBS of Deliciousness Absinthe Orange Marmalade (this step is to spread over the tart shell before pouring the filling)
Directions:
Peel the pears and set aside.
Mix the rest of the ingredients together gently with a fork, except the marmalade.
Spread the marmalade on the cooked shell, arrange the pears facing down. Cover the entire tart shell.
Pour the liquid mixture between the pears without covering the fruits.
Bake in the preheated oven for 35 minutes then check the tart.The  filling should have a firm custard consistency.
Brush the pears with soft butter and broil for one minute or until they begin to get a little color.
Let the tart cool for half an hour. Refrigerate for  a couple of hours before cutting.
Enjoy with a cup of coffee.
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